Mike turned 42 this past Sunday. Each year I ask him what he’d like me to bake, and his answer is usually chocolate chip cookies. Then I force him to choose something different, and this year, he picked orange cupcakes. Not just any orange cupcakes, though – an homage to the Hostess cupcakes of our childhood, complete with a squiggle of white frosting across the top.
There are several copycat Hostess orange cupcake recipes out there, and this is a hybrid of several, plus my own take on the filling and frosting. I used buttercream frosting, rather than the fondant-like topping available on the store-bought version, and I’m glad I did. The cupcakes turned out a bit dry, and they needed the extra moisture from the filling and frosting. They tasted amazing, but next time I think I’ll use a cupcake recipe that’s oil-based, rather than butter-based, for a softer texture. You’ll have filling and frosting left over, which you can store at room temperature in airtight containers for 2-3 days for another use.
Ingredients
For the cupcakes
- 1 1/2 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons butter, at room temperature
- 1/2 cup sugar
- 1 egg
- zest of 1 1/2 medium oranges
- juice from 1 medium orange
- 2 tablespoons milk
For the filling
- 4 teaspoons butter
- 1/4 cup shortening
- 2 cups powdered sugar
- 2 to 2 1/2 teaspoons vanilla extract
For the frosting
- 8 tablespoons butter, at room temperature
- 2 1/2 cups powdered sugar
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 3 teaspoons milk
- yellow and red food coloring, for tinting
Preparation
Preheat oven to 350 degrees. Line a 12-count cupcake tin with paper liners.
In a medium bowl, combine cake flour, baking powder, and salt; set aside.
In a mixer fitted with paddle attachment, beat butter on medium for 1 minute. Add sugar and orange zest, beating until fluffy. Add egg and beat, scraping the sides of the bowl a few times to thoroughly combine the ingredients. Add flour mixture and orange juice and milk in three alternate batches, beginning and ending with the flour.
Using a two-inch cookie scoop, drop scoops of batter into prepared cupcake tin, filling about 3/4 full.
Bake for 18-20 minutes, until a cake tester inserted in the center comes out clean. Cool cupcakes completely before filling and frosting.
To make the filling, beat butter and shortening together until combined. Add powdered sugar in small batches, beating until combined. Once all sugar is incorporated, beat on medium speed for two minutes. Add 2 teaspoons vanilla and beat to combine; you may want to add more vanilla to taste, depending on your preference.
To make the frosting, beat butter on medium speed for 1-2 minutes, then add powdered sugar all at once. Beat on low, then medium speed, until the sugar is fully incorporated into the butter. Add orange extract, vanilla extract, and 1 teaspoon of milk, beating for about 1-2 minutes to combine. Add additional milk to reach a smooth consistency that will be easy to pipe and spread. Reserve about 1/4 cup frosting for white squiggle; tint the remaining frosting a yellow-orange. I used golden yellow gel food coloring with one drop of liquid red to get my desired shade.
To assemble, use a sharp knife (a melon baller did not work well for these cupcakes, I have to say) to core each cupcake. Place filling in a piping bag and generously fill each hole.
Place orange frosting in a large piping bag fitted with a large plain tip and generously pipe a blob on the top of each cupcake, then flatten it out with an offset spatula.
Place white frosting in a small piping bag with pipe the squiggle on the top of each cupcake.
Store in an airtight container at room temperature for up to 3 days. Makes 12 cupcakes.
amy bakes in the 'burgh 